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Old 10-15-2009, 04:43 PM
 
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Since it's in the 40s and rainy here today, I felt like making soup. It's roasted corn chowder for us tonight with a green salad and crusty bread.
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Old 10-16-2009, 09:43 PM
 
Location: Brusssels
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Leftover vegan enchiladas - even better the second time around!
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Old 10-20-2009, 05:38 PM
 
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Little Dolfin inspired me in her Yummy Pleasures thead. So tonight it is Roasted Root Vegetables:

Roasted Root Vegetable Medley Recipe : Wolfgang Puck : Food Network

I toss in some cooked/rinsed/drained chickpeas and a little balsamic vinegar at the end.

Serve with warm toasted pita bread.

p.s. Yikes just noticed they didn't mention this on the site above.....when you roast garlic whole/unpeeled, just be sure to squeeeeeze it out of the papery shells before serving/eating. It's super-yummy. Just thought I would mention that in case any new cooks stumble upon this post.
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Old 10-28-2009, 06:44 PM
 
Location: Arlington Virginia
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Cheeseburger sub with Boca Burgers on a Maier's hoagie roll with fried onions, lettuce, tomato, pickles and ketchup. Good bread makes such a difference and Maier's rolls are great, slightly toasted over the gas burners of the stove
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Old 10-28-2009, 07:25 PM
 
Location: San Diego North County
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I made a vegetarian chipotle chili with pintos, black beans, hominy, and corn with homemade cornbread. It's been snowing here for a day and a half and not supposed to stop until Friday and the chili was a hit, even with my 12 year old.
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Old 10-29-2009, 04:09 AM
 
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An Indian friend taught me a new recipe of yellow lentils and tomatoes yesterday. It was delish! I also made a leek & potato soup which I'm having leftover for lunch today.
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Old 11-15-2009, 09:38 AM
 
Location: Earth
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I cooked up a storm this weekend!

Yesterday I roasted veggies because I'm trying to add more fiber to my diet. I roasted enough for 2 days. I used the normal European veggies: kohlrabi, fennel, leeks (not so good, they burn), beets, some American yams.

I also made leek spinach soup that I finished today.

It was so easy!

Lots of leeks (easy to find around here, and cheap); frozen and a big bag of fresh spinach, veggie broth, sea salt, and cumin (because I love cumin).
lightly sauteed the leeks in a big pan, added frozen spinach, broth and some water, simmered for a while; added fresh spinach until wilted. Set aside to cool.

This morning, I put small batches of the soup in the food processor to make it more soup-like but not pureed.

When I cooked it up this afternoon for lunch, I used heavy cream on the bottom of the bowl, added warmed soup and a little more cream at the end.

It was wonderful!!!
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Old 11-15-2009, 09:44 AM
 
Location: Earth
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I also made an interesting palak paneer variation.

I baked tofu in some Patak's Tandoori sauce. I turned it once during baking.
After baking, I added yoghurt to make the sauce less intense.

This afternoon I defrosted frozen creamed spinach, added some tofu, garam masala and cream and baked it.

I made a thai eggplant dish and brown rice to go along with it.

It will keep for a few days.

I have a busy week ahead of me and find that making 3-4 dishes helps take the pressure off during the week.

I also don't know how to cook for less than 6.
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Old 11-15-2009, 07:05 PM
 
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Very simple dinner tonight:

Tofu Fajitas

Stir fried nigari tofu chunks with bell pepper slices & onion slices. Served in whole wheat tortillas with salsa.
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Old 11-16-2009, 07:55 PM
 
Location: Texas
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Wink yummy warming food for a cold night!

Quote:
Originally Posted by Kele View Post
Potato and Broccoli Soup (dairy free for the vegans in the crowd)

6 medium size potatoes--peeled and cubed (sorry, just can't do potato skins--they taste like dirt to me no matter how much I scrub them)
1 medium size onion
3 carrots, diced
3 stalks of celery, diced
4 cloves of garlic, minced
1 head of broccoli (if you use any stems, be sure to peel first)
veggie broth to cover potatoes ( I use the O organics cartons)
Spices--I like sea salt, coarse ground pepper, rosemary, and a little bit of nutmeg

Saute onion, carrots, celery, and garlic in olive oil until the onions are transparent. Add diced potatoes, stir, and cook for about 3 minutes.
Add veggie broth until potatoes are covered (I add the entire carton and then fill the carton halfway with water, shake, and add to the pot)
Add spices and cook until potatoes are nearly soft. If liquid gets low, add more water and a veggie bullion cube.
Add the broccoli and cook the entire pot until the broccoli is tender but not mushy.

At this point, I then blend the soup in batches in the blender, leaving some chunks in the soup.

Pour it back into the pot and adjust spices.

I usually grate Gruyere cheese over the top before serving--but the soup is delicious without it. It's also creamy without adding dairy. Add a crusty bread and a salad. It's a tasty and warming meal for winter--the season that lasts for about 8 months here in Wyoming!
Yum! I do something similar but without carrots. This meal is great with some crusty bread and sweat pants!
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